Martabak Manis Peanut Butter – Meises – Wijen

 

Martabak Manis Peanut Butter – Meises – Wijen

Source : Pawonike

Ingredients A:

  • 125 gr plain fluor
  • 25 gr sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 175 ml water
  • 1/2 tsp dry yeast

Ingredients B:

  • 2 eggs
  • 1/4 baking soda

 

Additional ingredients:

  • margarine
  • sugar
  • peanut butter
  • meises
  • sesame seed

 

Methods:
1. Mixed ingredients A (except dry yeast) using whisk until smooth, add dry yeast, mixed well, closed with plastic wrap and let it for about 2 hrs.
2. Whisk egg, then add baking soda from ingredients B into batter then mixed well.
3. Preheat pan using medium heat. Pour batter into pan then reduce heat. Cook using very low heat. When some hole form, spread sugar on it and put the lid on. Continue cooking until well cooked.
4. Set aside and put on cutting board. Half it. When it still hot, basting it with margarine and put all the filling. Put it all together.
5. Ready to serve.

 

 

Kue Lumpur Pandan

 

 

 

Kue Lumpur Pandan

Ingredients:

  • 75 gr butter
  • 150 gr plain flour
  • 100 gr sugar
  • 1 tsp salt
  • 4 eggs
  • 300 ml coconut milk
  • 300 ml water
  • 150 gr steam potato, mashed
  • pandan paste

Topping:
100 gr sultanas

 

Methods:

1.Mix sugar and egg using electric mixer. Add salt and vanili extract. 
2.Using low speed, pour coconut milk, then mashed potato and flour gradually. 

3.Add water and then melted butter, mixed well. Then add pandan paste.
4.Preheat kue lumpur pan, basting with margarine, pour batter until 3/4 pan. close lid. Let it cook. Half way put the topping and cook again until the top dry. Ready to serve.

Kue Lumpur

Kue Lumpur

Ingredients:

  • 75 gr butter, melted
  • 150 gr plain flour
  • 100 gr sugar
  • 1 tsp salt
  • 4 eggs
  • 300 ml coconut milk
  • 300 ml water
  • 150 gr steam potato, mashed
  • pandan paste

Topping:
100 gr meises, 100 gr shredded cheddar cheese

 

 

 

Methods:

1.Mix sugar and egg using electric mixer. Add salt and vanili extract. 
2.Using low speed, pour coconut milk, then mashed potato and flour gradually. 

3.Add water and then melted butter, mixed well.
4.Preheat kue lumpur pan, basting with margarine, pour batter until 3/4 pan. close lid. Let it cook. Half way put the topping and cook again until the top dry. Ready to serve.

 

Bihun Udang Panggang

bihun udang panggang

 

buku ketiga

This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”.  You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here.  I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 2 tbs celery

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tsp chicken powder

  • ¼ tsp sugar

  • 2 tbs plain flour

  • 100 ml millk

  • 5 egss

  • 200 g rice vermicelli

  • 100 g cheddar cheese, shredded

  • 150 g prawn

 

Methods:

  1. Preheat oven 150’C.
  2. Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.

  3. Add plain flour, milk and eggs. Mixed well.

  4. Last, add rice vermicelli and mixed well again.

  5. Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.

  6. Bake for about 20 minutes or until the colour change into golden brownish.

  7. Ready to serve.

 

Bihun udang panggang

 

Green Tea Chiffon Cake

Green Tea Chiffon Cake

 

 

For all green tea lover, this cake would

Ingredients:

part A:

7 egg yolks

100 ml canola oil

100 ml fresh milk

75 gr plain flour

25 gr matcha green tea

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

159 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160?. Sifter the flour, matcha green tea, baking powder and soda kue. Add canola oil and fresh milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.

 

Green Tea Chiffon Cake

 

Cake Zebra Putih Telur ala Rina Rinso

 

 

 

Cake Zebra Putih Telur ala rina rinso

Source Dapurnya Rina

Ingredients:

  • 400 ml  White eggs
  • 200 gr  sugar
  • 1 tsp   TBM/SP
  • 200 gr  butter, melted
  • 175 gr  plain flour
  • 25 gr    corn flour
  • 1 tbs cocoa powder

 

Methods:

1. Heat the oven 180′. Mixed white eggs and SP using electronic mixer until foamy.

2. Add sugar bit by bit and mixed it until light and fluffy.

3. Pour plain flour bit by bit and mixed well.

4. Add melted butter, mixed well again.

5. Divide the batter into two parts. Add cocoa powder into one part. 

6. Pour the batter alternately between the white part and the chocolate one. Do it until all the batter done. 

7. Put the batter in the cake pan. Oven for about 20 minutes. 

 

Banana Chiffon Cake with Choco Chips

Rainbow Cake

I made this rainbow cake for my son birthday. Dzaky turn 3 this year. And I don’t know what cake that i would make until last minute i decided to make rainbow cake using martha stewart recipe. I had to make it using two recipe. The first one only could fit 4 cake pan, so first day i just make 4 layers. So the next day i made one recipe which i divide into 3 layers. It’s better to divide into 3 layers than 4 layers. Then here we go with the rainbow cake, that i never thought that i would make it because in my mind it’s too complicated but with my strong will for my  beloved son, yes…here it’s my first rainbow cake 🙂

Rainbow Cake

Source: Martha Stewart

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Pink, orange, yellow, green, blue, and purple gel food coloring

Methods :

  1. Preheat oven to 350 degrees. Brush with canola oil spray, cake pan as much as you have (same size cake pan). I used 4 square cake pan in 20cmx20cm size.  Line bottom of each cake pan with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between four medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 20 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, pink,  yellow, and orange layers.
  6. Place the remaining cake layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of buttercream (also use any of the excess buttercream visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining buttercream in any shape that you like.

Kue Lumpur Pandan

I made it when we had angkringan style party at our house. Thinking about some simple traditional snack, my choice goes to kue lumpur pandan from NCC. For the first time, when he saw i made it, my husband looks not too interested in this cake, but when it already cooked and I asked him to try, he said “hmm..it’s yummy mum” sooo…let’s just try it out 😀

KUE LUMPUR PANDAN

Source: NCC

Ingredients:

200 ml thick coconut milk

200 ml water + pandan paste

3 lime leaves

1/2 tsp salt

2 eggs

150 gr potato, steamed, mashed

120 gr plain flour

120 gr sugar

Methods:

Mixed well coconut milk and water+pandan paste. set aside

Using electric mixer, mix eggs and sugar until light and fluffy, add mashed potato. Add coconut milk batter into it gradually.

Preheat the pan. Pour batter into the pan. It supposed to cook using special pan but because i don’t have one then i just cook using muffin pan and cook on the top of our bbq tool.

Close the lid and cook until set.

Misoa Goreng

Brought this as potluck for my arisan time 🙂

Ingredients:
300gr flour vermicelli, boiled in hot water, set aside
1 carrot, grated

1 spring onion, thin slice
50 gr cornet
3 eggs
100 ml water
2 tbs flour
pepper, nutmeg, salt to taste

2 eggs, whisked
canolla oil

Methods:

  1. Heat the steamer.
  2. Spread the pan with oil.
  3. Mix all the ingredients in a bowl. Put in the pan. Steam for about 30 minutes or until its cooked.
  4. Let it cooled.
  5. Heat the oil in a pan.
  6. Roll the misoa in egg and fried it until the color change into golden brown.
  7. Ready to eat.